Agar, Food grade

Typical Properties
CAS	9002-18-0
Catalog	ACM9002180-11
Molecular Weight	336.33 g/mol
Melting Point	85-95 °C
Solubility	H2O: 1.5 % with heat
Appearance	Powder
Storage	Room Temp
Biological Source	Algae
Color	Off-white or light yellow
Composition	(C12H18O9)n
EC Number	232-658-1
Gel Strength	500-1500 g/cm2
Grade	Food Grade
Loss	≤ 22 % loss on drying
MDL Number	MFCD00081288
pH	6.0-7.0
Precautions for use	Typical working concentration: 6-12 g/L.
Quality Level	100
Shipping	Ambient
Stability	Stable. Incompatible with strong oxidizing agents.

Overview

Description

Agar is a galactose-based heteropolysaccharide derived from red algae. It is a heterogeneous polysaccharide composed of agarose and agarose polymers. A typical agar composition is 70% agarose and 30% agarose. Agarose is a linear (no branch point) polysaccharide composed of repeating galactobiose. Agar gels are more diverse in composition, containing D and L isomers of galactose, with sulfate and pyruvate substituents that give the polymer a strong negative charge. Agar is the most widely known growth medium for microbial identification and enumeration. Agar gels are reversible (melt at 85°C and solidify at 32-40°C) and translucent. The properties of agar are similar to gelatin. It is a good substitute for animal-based gelatin in vegan foods. Agar is also a polymer used to make dental impressions.

Features

·High gel strength
·Strong coagulation force
·Low bleeding
·Good stability

Application

·Used as food thickener, silk sizing agent, laxative
·Adhesives, thickeners and capsules for pharmaceuticals
·As bacterial culture medium, immobilized enzyme carrier, bacterial encapsulation material and electrophoresis medium
·For filtration separation of viruses, subcellular particles and macromolecules
·For observation of serum antigens or antibodies